Uploaded January 2025 | Updated September 2026, 3 weeks ago
You need to try this salad👇🏼😍 Roasted pumpkin, kale, pomegranate salad with ‘honey’ mustard dressing. It’s so satisfying and tasted even better the next day.
If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @TessBegg for more recipes🌿
Serves 2 as a main or 4 as a side dish
Pumpkin:
600g butternut pumpkin, peeled and diced
Olive oil
Salt and pepper
Couscous:
1/2 cup dry couscous
3/4 cup boiling water or vegetable stock
Kale:
2-3 cups finely chopped kale
1/2 lemon, juiced
1-2 tsp olive oil
Pinch of salt
‘Honey’ mustard dressing:
2 tbsp dijon mustard
2 tbsp maple syrup
1/2 lemon juiced
1/4 tsp garlic powder
2 tbsp olive oil
Pinch of salt and pepper
Other:
1/3-1/2 cup fresh pomegranate seeds
1/3 cup crushed walnuts
1/2 red onion, sliced
1/2 cup diced/crumbled vegan feta (I made some tofu feta, I don’t have a recipe though)
1 small cucumber, diced
Preheat oven to 200°C/390°F and add the pumpkin to a lined baking tray. Add a pinch of salt and pepper and drizzle lightly with olive oil. Toss to coat and bake for 30-35 minutes.
Add the dressing ingredients in a bowl and whisk together well.
Add the couscous and boiling water/stock in a bowl, cover for 10 mins and fluff with a fork.
Add the kale to a bowl along with the lemon juice, olive oil and salt. Massage the kale with clean hands to soften.
To assemble, In a large bowl add the couscous and top with kale, pumpkin, onion, walnuts, feta, cucumber, pomegranate and pour over the dressing. Toss and Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes #christmasrecipes
You need to try this salad👇🏼😍 Roasted pumpkin, kale, pomegranate salad with ‘honey’ mustard dressing. It’s so satisfying and tasted even better the next day.
If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @TessBegg for more recipes🌿
Serves 2 as a main or 4 as a side dish
Pumpkin:
600g butternut pumpkin, peeled and diced
Olive oil
Salt and pepper
Couscous:
1/2 cup dry couscous
3/4 cup boiling water or vegetable stock
Kale:
2-3 cups finely chopped kale
1/2 lemon, juiced
1-2 tsp olive oil
Pinch of salt
‘Honey’ mustard dressing:
2 tbsp dijon mustard
2 tbsp maple syrup
1/2 lemon juiced
1/4 tsp garlic powder
2 tbsp olive oil
Pinch of salt and pepper
Other:
1/3-1/2 cup fresh pomegranate seeds
1/3 cup crushed walnuts
1/2 red onion, sliced
1/2 cup diced/crumbled vegan feta (I made some tofu feta, I don’t have a recipe though)
1 small cucumber, diced
Preheat oven to 200°C/390°F and add the pumpkin to a lined baking tray. Add a pinch of salt and pepper and drizzle lightly with olive oil. Toss to coat and bake for 30-35 minutes.
Add the dressing ingredients in a bowl and whisk together well.
Add the couscous and boiling water/stock in a bowl, cover for 10 mins and fluff with a fork.
Add the kale to a bowl along with the lemon juice, olive oil and salt. Massage the kale with clean hands to soften.
To assemble, In a large bowl add the couscous and top with kale, pumpkin, onion, walnuts, feta, cucumber, pomegranate and pour over the dressing. Toss and Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes #christmasrecipes
